19/07/2024
🎙️ Thrilled to Share! 🎙️
I had an amazing time back on ABC Radio's 'Paddock to Plate'! This time, I shared one of my favorite recipes: a delicious pumpkin soup that's perfect for any season
Amani Lindsell and Brooke silk have been working hard on our recipe blog, and this pumpkin soup is a standout. It's rich, creamy, and bursting with flavor.
If you missed the broadcast, don't worry! You can find the recipe on our blog. I hope you enjoy making it as much as we did creating it.
Check it out and let me know how it turns out for you!
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Today, local chef Brooke Silk from Dine in By Brooke is sharing her recipe for a hearty pumpkin and capsicum Soup for Paddock to Plate. She says it's comforting, full of flavour, and simple to make.
Prep Time: 15 minutes
Cooking Time: 40 minutes
Serves: 4-6
Ingredients:
• 1 kg pumpkin, peeled, seeded, and chopped
• 2 red capsicums (bell peppers), seeded and chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream or coconut milk
• 2 tablespoons olive oil
• 1 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley, chives or cream for garnish
Instructions:
First, preheat your oven to 200°C. Roast about a kilo of chopped pumpkin and two chopped red capsicums with olive oil, salt, and pepper for 25 to 30 minutes until tender and caramelised.
While they roast, sauté one chopped onion and two minced garlic cloves in a large pot with olive oil until translucent. Add the roasted vegetables and a chopped potato to the pot. Pour in four cups of chicken or vegetable broth, bring to a boil, then simmer for 10 minutes.
Blend the soup until smooth, then return it to the pot. Stir in one cup of heavy cream or coconut milk, and season with ground nutmeg, salt, and pepper. Heat gently until warmed through.
Serve the soup with garnishes like fresh parsley or chives. Optional toppings include croutons, sour cream, Greek yogurt, olive oil, pumpkin seed oil, or toasted pumpkin seeds.
For a vegan option, use vegetable broth and coconut milk. Roasting the vegetables enhances their sweetness and adds a depth of flavour.
